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Cauliflower and Chickpea Curry with Coconut
A LITTLE AND A LOT21Ingredients
55Minutes
650Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup shredded coconut (sweetened or unsweetened, *see note)
- 2 cups cabbage (roasted, *see note)
- 2 lb. cauliflower (head of, ; 3-4 cups cauliflower florets)
- 3 Tbsp. extra virgin olive oil (or grapeseed)
- 1/4 cup diced shallot
- 1 jalapeño (small, stem and seeds removed, diced)
- 1 red bell pepper (stem and seeds removed, chopped into 1-inch pieces)
- salt
- ground black pepper
- 2 tsp. minced fresh garlic
- 1 Tbsp. fresh ginger (grated)
- 3 anchovy fillets (*see note for vegan substitutions)
- 8 oz. green curry paste (you can use red curry paste if you like)
- 2 tsp. Garam Masala
- 2 cups vegetable broth (or water)
- 13.5 oz. unsweetened coconut milk (*See note)
- 3 tsp. maple syrup (real, can also use honey, molasses, or brown sugar)
- 1 can chickpeas (15 or 16 ounces)
- 4 Tbsp. lime juice (freshly squeezed, to taste)
- 1/2 cup chopped fresh cilantro
- 3 cups cooked rice (for serving)
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat27g135% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1150mg48% |
| Potassium1460mg42% |
| Protein14g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber15g60% |
| Sugars21g |
| Vitamin A30% |
| Vitamin C300% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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